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投稿时间：2017-11-08
投稿时间：2017-11-08
中文摘要: 研究桂皮、香叶、孜然、花椒、白胡椒及八角6种食用香辛料提取物对4株食源性致病菌（大肠杆菌、金黄色葡萄球菌、鼠伤寒沙门氏菌、枯草芽孢杆菌）和4株益生菌（保加利亚乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌和嗜酸乳杆菌）生长的影响。抑菌圈，最小抑菌浓度和最小杀菌浓度结果显示，6种香辛料提取物对4株食源性致病菌表现出不同程度的抑菌活性，其中，肉桂、香叶和八角抑菌活性最强。但6种提取物对4株受试益生菌均未产生抑菌活性。食用香辛料可以作为开发安全性食品防腐剂的最好的选择。
Abstract:The object of this paper was to research the effects of six kinds of food flavoring extracts（cinnamon，gentian，cumin，pepper，white pepper and star anise）on four food-borne pathogens （Escherichia coli，Staphylococcus aureus，Salmonella typhimurium，Bacillus subtilis）and four probiotic bacteria（Lactobacillus bulgaricus，Lactobacillus paracasei，Lactobacillus rhamnosus and Lactobacillus acidophilus）.Diameter of inhibition zone（DIZ），minimal inhibitory concentration（MIC）and minimal bactericidal concentration（MBC）were performed.As result，six kinds of spice extracts showed different degrees of antibacterial activities against four food-borne pathogens，among which，cinnamon，geranium and star anise showed the strongest antibacterial activity.However，the six kinds of spices extracts did not show antibacterial activity on the 4 tested probiotics.So，spices can be used as the best choice for developing safe food preservatives.
文章编号：201804007 中图分类号： 文献标志码：
基金项目:江苏高校“青蓝工程”资助
| Author Name | Affiliation |
| XIE Qiang，MIAO Shu-ping，SHI Shou-ji，CHEN Jin-biao，XIA Xiu-hua | Wuxi Institute of Commerce，Wuxi 214153，Jiangsu，China |
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